Hot and sour sausage(suan la fei chang )

Hot and sour sausage

Introduction:

Production steps:

Step 1: cut the large intestine into small pieces, slice the mustard mustard and green pepper, slice the spicy millet and dry pepper, and slice the ginger and garlic.

Step 2: put the oil in the pan until 70% heat, add ginger and garlic slices into the pan.

Step 3: stir fry the large intestine, add the soy sauce, stir fry the cooking wine and pepper powder, color and serve.

Step 4: put oil into the pan, add dried pepper, garlic slices, stir fry spicy millet, add mustard and stir fry.

Step 5: add green pepper slices and stir well.

Step 6: add the large intestine slices, stir in thirteen spices, stir fry the soy sauce well.

Step 7: stir in salt. Stir well with chicken essence. Sprinkle with sesame oil and get out of the pot.

Step 8: you can eat spicy and sour sausage

Materials required:

Cooked large intestine: 300g

Pickled mustard: 100g

Green pepper: 2

Dried pepper: 4

Ginger: right amount

Garlic: right amount

Salt: right amount

Soy sauce: moderate

Cooking wine: moderate

Chicken essence: appropriate amount

Old style: moderate

Thirteen spices: appropriate amount

Sesame oil: appropriate amount

Pepper: right amount

Notice: [skillfully wash pig's large intestine] first remove the mucus on the large intestine with a little salt and vinegar, then wash it several times with clean water, select to remove the dirt, then put Dayang in the basin, add two teaspoons of rapeseed oil, knead and squeeze with hands for about 10 minutes, and finally rinse it with clean water. 1. Turn over the large intestine (it's very difficult for me to cut it directly), and simply wash it with water. 2. Salt and flour (I put a small handful of salt and a large handful of flour) can be added with vinegar, and some oil (it's a bit wasteful, if you don't put it), and rub and rub. 3. After rubbing, rinse until clean.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Suan La Fei Chang